Japanese Worldwide Travel goes to Sao Paulo and San Francisco this autumn with delicious fusion styles that will rock your taste buds.
Category - Food Travel
When the wind gets a chill each autumn, that’s the cue: hoshigaki crops up left and right in Japan. But what exactly is this shriveled snack?
Unagi, the Japanese eel, is a large part of Japanese cuisine. In addition to being an ingredient in many sushi rolls, there are many other ways you can enjoy unagi, whether in Japanese restaurants or prepared and served in your own home.
Discover Japanese fusion cuisine -- including sushi pasta and Nikkei -- this summer by visiting the international culinary destinations of Portonovo, Italy, and Lima, Peru.
Japanese restaurants in the United States often serve one or two udon noodle dishes. But there are actually a wide variety of dishes you can enjoy — here are 11 udon noodle dishes you must try!
Whether used in soup, stir fried, served cold or as part of a nabe hot pot menu, udon noodles are ubiquitous in Japanese food culture. But before we delve any deeper, you may be wondering: What exactly is udon?
Though sake has been around for thousands of years, it's relatively young in America. Whether you're sipping in California or tasting in New York, the United States offers an eclectic array of traditional and craft sake breweries to explore.
The history of the Japanese baikingu is a fascinating one, but the real appeal is the delicious food. Luckily, it isn't hard to try one of these all-you-can-eat buffets for yourself at a Japanese hotel or Japanese-American restaurant!
It seems like every region in Japan has its own take on curry. Here, we break down five of the most popular local variations: Hokkaido shika deer curry, Okinawa bitter melon curry, Hiroshima oyster curry, Echizen squid curry and Tottori pear curry.
During the many festivals that take place in Japan throughout the year, street vendors sell a wide range of sweet and savory Japanese street foods. Some of these may seem strange but they are all very tasty.
